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Sun L, Chen Z, Guo L, Geng Z, Chen X. Proteomic Analysis of Egg Yolk Proteins During Embryonic Development in Wanxi White Goose. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:5212-5221. [PMID: 38433387 DOI: 10.1021/acs.jafc.3c07962] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/05/2024]
Abstract
To investigate the alterations of yolk protein during embryonic development in Wanxi white goose, the egg yolk protein composition at days 0, 4, 7, 14, 18, and 25 of incubation (D0, D4, D7, D14, D18, and D25) was analyzed by two-dimensional gel electrophoresis combined with mass spectrometry. A total of 65 spots representing 11 proteins with significant abundance changes were detected. Apolipoprotein B-100, vitellogenin-1, vitellogenin-2-like, riboflavin-binding protein, and serotransferrin mainly participated in nutrient (lipid, riboflavin, and iron ion) transport, and vitellogenin-2-like showed a lower abundance after D14. Ovomucoid-like were involved in endopeptidase inhibitory activity and immunoglobulin binding and exhibited a higher expression after D18, suggesting a potential role in promoting the absorption of immunoglobulin and providing passive immune protection for goose embryos after D18. Furthermore, myosin-9 and actin (ACTB) were involved in the tight junction pathway, potentially contributing to barrier integrity. Serum albumin mainly participated in cytolysis and toxic substance binding. Therefore, the high expression of serum albumin, myosin-9, and ACTB throughout the incubation might protect the developing embryo. Apolipoprotein B-100, vitellogenin-1, vitellogenin-2-like, riboflavin-binding protein, and serotransferrin might play a crucial role in providing nutrition for embryonic development, and VTG-2-like was preferentially degraded/absorbed.
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Affiliation(s)
- Linghong Sun
- College of Animal Science and Technology, Anhui Agricultural University, No. 130, Changjiang West Road, Hefei, Anhui 230036, People's Republic of China
- School of Biological Engineering, Huainan Normal University, 232001, Huainan, Anhui 230036, People's Republic of China
| | - Zhengkun Chen
- College of Animal Science and Technology, Anhui Agricultural University, No. 130, Changjiang West Road, Hefei, Anhui 230036, People's Republic of China
| | - Liping Guo
- College of Animal Science and Technology, Anhui Agricultural University, No. 130, Changjiang West Road, Hefei, Anhui 230036, People's Republic of China
| | - Zhaoyu Geng
- College of Animal Science and Technology, Anhui Agricultural University, No. 130, Changjiang West Road, Hefei, Anhui 230036, People's Republic of China
| | - Xingyong Chen
- College of Animal Science and Technology, Anhui Agricultural University, No. 130, Changjiang West Road, Hefei, Anhui 230036, People's Republic of China
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Biesek J, Wlaźlak S, Adamski M. Changes in physicochemical parameters of duck eggs and extra-embryonic structures during incubation. Animal 2023; 17:101024. [PMID: 37981451 DOI: 10.1016/j.animal.2023.101024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2023] [Revised: 10/18/2023] [Accepted: 10/20/2023] [Indexed: 11/21/2023] Open
Abstract
Duckling embryogenesis should be deepened due to the hatching technology and its modification possibilities. Many changes occur in incubated eggs, which expose the embryo to hazards. The study aimed to analyse the physicochemical properties of eggshell, yolk, thick albumen (TA), and amniotic fluid (AF) of incubated hatching eggs from 52-week-old Cherry Valley ducks. The morphological features of 18 fresh eggs were analysed. Over 28 days, a total of 800 eggs underwent incubation. Eggshell surface temperature and egg weight loss were measured on days 1, 4, 7, 10, 14, 18, 21, and 25. Eggshell, TA, AF, and yolk were collected from eggs at incubation days 1-21 (every week). TA was collected on days 0, 1, and 7, while AF on days 7, 14, and 21. The analysis covered a range of physicochemical parameters. Eggshell thickness decreased with incubation, reaching its lowest point posthatch (P < 0.001). The highest pH for TA was recorded on day 1, while the lowest was on day 7 when comparing days 0, 1, and 7 (P < 0.001). TA pH was consistently higher than in AF (P < 0.001). However, the pH of TA was the highest on day 1 and the lowest on day 7 (P < 0.001). Yolk pH increased from days 1 to 21 (P < 0.001). There was also a noticeable in egg weight loss (0.34% daily) (P < 0.001). Vitelline membrane strength decreased from day 0 to day 1 (P < 0.001). Lysozyme activity in thick albumen on day 7 was higher than on days 0 and 1 (P < 0.001). Lysozyme activity in AF was higher on day 21 than days 7 and 14 (P < 0.001). TA viscosity was highest on day 0 and lowest on day 1, compared to other days (P < 0.001). AF viscosity and CP content exhibited an increase on day 21 as compared to days 7 and 14 (P < 0.001). The CP content in TA was notably higher on day 7 than on days 0 and 1 (P < 0.001). Polyunsaturated fatty acids declined, while monounsaturated and transfatty acids increased (P < 0.001). Viscosity and lysozyme activity increased on day 7 in TA and day 21 in AF. TA and the amniotic cavity appeared to facilitate the transfer of substances, particularly CP. Viscosity could be an indicator for optimising incubation conditions, as incorrect changes can affect embryo mortality. The results showed the different utilisation of nutrients, such as fatty acids. It could support research on the in-ovo administration of various substances.
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Affiliation(s)
- Jakub Biesek
- Department of Animal Breeding and Nutrition, Faculty of Animal Breeding and Biology, Bydgoszcz University of Science and Technology, 85-084 Bydgoszcz, Poland.
| | - Sebastian Wlaźlak
- Department of Animal Breeding and Nutrition, Faculty of Animal Breeding and Biology, Bydgoszcz University of Science and Technology, 85-084 Bydgoszcz, Poland
| | - Marek Adamski
- Department of Animal Breeding and Nutrition, Faculty of Animal Breeding and Biology, Bydgoszcz University of Science and Technology, 85-084 Bydgoszcz, Poland
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Biesek J, Wlaźlak S, Adamski M. The biological value of hatching eggs of broiler chicken in the early-mid incubation period based on physicochemical and morphological features. Poult Sci 2023; 102:102689. [PMID: 37116284 PMCID: PMC10160584 DOI: 10.1016/j.psj.2023.102689] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Revised: 03/28/2023] [Accepted: 03/28/2023] [Indexed: 04/03/2023] Open
Abstract
The study aimed to assess various quality characteristics (physical, morphologic, mechanical) of hatching eggs during the early-mid incubation period. Hatching eggs (1,200) were bought from a broiler Ross 308 breeder flock. Before incubation, 20 eggs were analyzed for dimensions and morphologic composition. Eggs (1,176) were incubated for 21 d. Hatchability was analyzed. On d 1, 2, 4, 6, 8, 10, and 12, eggs were collected (n = 20). The eggshell surface temperature and water loss were measured. The eggshell strength and thickness and the vitelline membrane strength were analyzed. The pH of thick albumen, amniotic fluid, and yolk were determined. The viscosity and lysozyme activity were studied for the thick albumen and amniotic fluid. Water loss was proportional and significantly different between incubation days. The yolk vitelline membrane strength highly depended on incubation days, decreasing steadily within the first 2 d (R2 = 0.9643). The albumen pH decreased from d 4 till d 12 of incubation, whereas the yolk pH first increased from d 0 to d 2 before a decline on d 4. Albumen viscosity was highest on d 6. There was a strong dependence of viscosity decrease with increasing shear rate (R2 = 0.7976). On the first day of incubation, the highest lysozyme hydrolytic activity was demonstrated (33,790 U/mL) compared to the activity from the amniotic fluid (8-12 d). From d 6, lysozyme activity decreased to 70 U/mL (d 10). On d 12, amniotic fluid lysozyme activity increased by over 6,000 U/mL compared to d 10. The lysozyme hydrolytic activity was lower in the amniotic fluid (d 8-12) compared to the thick albumen (0-6 d) (P < 0.001). The embryo's protective barriers are changed, and the fractions are hydrated during incubation. It could be concluded that the lysozyme is transferred from the albumen to the amniotic fluid due to its activity.
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4
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Kopec M, Abramczyk H. Analysis of eggs depending on the hens' breeding systems by Raman spectroscopy. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109178] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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5
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Chitosan can improve the storage stability of ovalbumin fibrils at pH higher than isoelectric point. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108286] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Asaithambi N, Singha P, Singh SK. Comparison of the effect of hydrodynamic and acoustic cavitations on functional, rheological and structural properties of egg white proteins. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103166] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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7
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Yan H, Yu Z, Liu L. Lactose crystallization and Maillard reaction in simulated milk powder based on the change in water activity. J Food Sci 2022; 87:4956-4966. [PMID: 36163688 DOI: 10.1111/1750-3841.16335] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2022] [Revised: 08/10/2022] [Accepted: 08/26/2022] [Indexed: 11/28/2022]
Abstract
Maillard reaction (MR) and lactose crystallization (LC) are important reactions in the storage of milk powder. In this study, three models with different proteins based on skimmed milk powder were established to investigate the relationship between MR and LC at different water activities (aw ). Moisture sorption isotherm, glass transition temperature (Tg ), and glycation products were evaluated, and the protein structure and lactose crystallinity were determined. The results indicated that MR product content, browning, and LC subsequently enhanced with the increase in aw . The Tg value dropped lower than 0 at aw 0.43 in whey protein isolate-lactose (WP-Lac) model and at aw 0.54 in casein-whey protein isolate-lactose (CN-WP-Lac) model and casein-lactose (CN-Lac) model. The crystallinity of α-lactose monohydrate and anhydrous β-lactose in WP-Lac model was more significant than CN-WP-Lac and CN-Lac models (p < 0.05). The molecular band of whey protein gradually blurred in the Sodium dodecyl-sulfate polyacrylamide gel electrophoresis image, and the content of α-helix of WP-Lac model increased by 45.15% from aw 0.33 to 0.53 (p < 0.05), while that of CN-WP-Lac model increased by only 3.95% (p < 0.05). With the increase in aw , WP-Lac model formed more browning and crystallization products than CN-WP-Lac model, indicating that the presence of micelle macromolecules and the interaction between casein and whey proteins limited the browning and crystallization in CN-WP-Lac model. Practical Application Maillard reaction and lactose crystallization are important reactions in the storage of milk powder, and the result will provide theoretical guidance for the development of milk powder in the food industry.
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Affiliation(s)
- Haixia Yan
- The College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Ziyin Yu
- The College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Ling Liu
- The College of Food Science, Shenyang Agricultural University, Shenyang, China
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Influence of konjac glucomannan on the emulsion-filled/non-filled chicken gel: Study on intermolecular forces, microstructure and gelling properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107269] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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9
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Zheng Y, Chang Y, Luo B, Teng H, Chen L. Molecular structure modification of ovalbumin through controlled glycosylation with dextran for its emulsibility improvement. Int J Biol Macromol 2022; 194:1-8. [PMID: 34826451 DOI: 10.1016/j.ijbiomac.2021.11.130] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2021] [Revised: 11/16/2021] [Accepted: 11/18/2021] [Indexed: 01/01/2023]
Abstract
Ovalbumin (OVA) is a high nutritious protein, but the poor emulsibility limited its application. The present study glycosylated OVA with dextran (Dex) by controlled wetheating (60-90 °C for 3 h). Temperature was an inductive factor for glycosylation degree (DG and browning intensity), and higher temperature could accelerate the reaction. Variations in molecular structure of OVA were analyzed by SDS-PAGE, FTIR, fluorescence spectroscopy and UV spectroscopy, which verified successes in the generation of glycoconjugate with more flexible structure. Emulsifying activity index (EAI) and emulsion stability index (ESI) for the emulsion of OVA-Dex glycoconjugates were significantly enhanced with the increasing of glycosylation temperature. Moreover, confocal laser scanning results revealed that the emulsion exhibited smaller size and more uniform distribution, and slower transmission profiles were checked by LUMiSizer centrifugal analysis as well, confirming the emulsibility improvement of OVA. Thus, controlled glycosylation reaction is an available method to improve the emulsifying properties of OVA.
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Affiliation(s)
- Yimei Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Yu Chang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Biying Luo
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Hui Teng
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.
| | - Lei Chen
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.
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10
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Structural Properties of Egg Yolks Modify In-vitro Lipid Digestion. FOOD BIOPHYS 2021. [DOI: 10.1007/s11483-021-09699-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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11
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Xu L, Lv Y, Su Y, Chang C, Gu L, Yang Y, Li J. Enhancing gelling properties of high internal phase emulsion-filled chicken gels: Effect of droplet fractions and salts. Food Chem 2021; 367:130663. [PMID: 34343810 DOI: 10.1016/j.foodchem.2021.130663] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2021] [Revised: 07/19/2021] [Accepted: 07/19/2021] [Indexed: 12/23/2022]
Abstract
Effects of high internal phase emulsion (HIPE) stabilized by egg yolk-modified starch complex on the gelling properties of chicken gels with or without sodium chloride (NaCl)/sodium tripolyphosphate (TP) were studied. The addition of 30 % HIPE increased the hardness from 376 g to 590 g. The NaCl addition further improved textural and viscoelastic properties compared with the gels without NaCl. 30 % HIPE-filled gels with salts (NaCl and TP) has the highest hardness (3562 g) and the lowest cooking loss (3.41 %). Fourier transform infrared spectra (FTIR) revealed that salts, especially TP, could promote the transition of α-helices to β-sheets structure. Moreover, the chicken gels with TP had higher acyl chain disorder. In summary, the co-addition of HIPE and salt (NaCl/TP) has a positive effect on the formation of chicken gel, thereby providing potential applications in comminuted meat products.
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Affiliation(s)
- Lilan Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Yuanqi Lv
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Yujie Su
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Cuihua Chang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Luping Gu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Yanjun Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China; Hunan Engineering & Technology Research Center for Food Flavors and Flavorings, Jinshi, Hunan 415400, PR China.
| | - Junhua Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
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12
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Özlü S, Uçar A, Erkuş T, Yasun S, Nicholson AD, Elibol O. Effects of flock age, storage temperature, and short period of incubation during egg storage, on the albumen quality, embryonic development and hatchability of long stored eggs. Br Poult Sci 2021; 62:611-619. [PMID: 33555203 DOI: 10.1080/00071668.2021.1887454] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
1. The effect of breeder flock age, storage temperature and a short period of incubation during egg storage (SPIDES) on albumen quality, development of blastoderm, and hatchability of long-stored eggs was evaluated.2. Hatching eggs were collected from 28-week-old (young) and 40-week-old (prime) Ross female line grandparent flocks and were stored for 14 d at 12, 15 or 18°C. During storage, the eggs were either kept continuously in the storage room (control) or were subjected to SPIDES treatment.3. Embryonic development was more advanced in eggs from the prime flock, exposed to SPIDES and warmer (18°C) storage temperature (P ≤ 0.05). There was a difference in the albumen pH for flock ages (P < 0.05), but the SPIDES treatment did not affect albumen height and pH (P > 0.05). On d 14 of storage, albumen pH was positively (P < 0.05) correlated with storage temperature. Hatchability was higher in the prime flock (P < 0.05).4. At both flock ages, hatchability increased (P < 0.05) by storing the eggs at 15°C, compared to 18°C, with 12°C intermediate. The hatchability improvement was due to reduced early embryonic mortality.5. The SPIDES treatment decreased late embryonic mortality and the percentage of second-grade chicks (P < 0.05), which increased the hatchability of fertile eggs (P < 0.05). SPIDES only reduced (P < 0.05) early embryonic mortality in eggs stored at 18°C.6. The highest hatchability was observed in the eggs stored at 15°C and exposed to one SPIDES treatment during 14 d storage.
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Affiliation(s)
- S Özlü
- Department of Animal Science, Faculty of Agriculture, Ankara University, Ankara, Turkey
| | - A Uçar
- Department of Animal Science, Faculty of Agriculture, Ankara University, Ankara, Turkey
| | - T Erkuş
- Aviagen Ltd, Newbridge, Midlothian, UK
| | - S Yasun
- Aviagen Anadolu, Ankara, Turkey
| | | | - O Elibol
- Department of Animal Science, Faculty of Agriculture, Ankara University, Ankara, Turkey
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Sun J, Mu Y, Mohammed O, Dong S, Xu B. Effects of single-mode microwave heating and dextran conjugation on the structure and functionality of ovalbumin–dextran conjugates. Food Res Int 2020; 137:109468. [DOI: 10.1016/j.foodres.2020.109468] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2020] [Revised: 06/16/2020] [Accepted: 06/17/2020] [Indexed: 12/20/2022]
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14
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Yang Y, Zhao Y, Xu M, Yao Y, Wu N, Du H, Tu Y. Effects of strong alkali treatment on the physicochemical properties, microstructure, protein structures, and intermolecular forces in egg yolks, plasma, and granules. Food Chem 2020; 311:125998. [DOI: 10.1016/j.foodchem.2019.125998] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2019] [Revised: 11/24/2019] [Accepted: 11/30/2019] [Indexed: 10/25/2022]
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15
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Yang Y, Zhao Y, Xu M, Yao Y, Wu N, Du H, Tu Y. Alkali induced gelation behavior of low-density lipoprotein and high-density lipoprotein isolated from duck eggs. Food Chem 2020; 311:125952. [DOI: 10.1016/j.foodchem.2019.125952] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2019] [Revised: 10/21/2019] [Accepted: 11/23/2019] [Indexed: 01/19/2023]
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16
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Ge H, Zang Y, Cao Z, Ye X, Chen J. Rheological properties, textural and compound preservative of kelp recombination noodles. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108729] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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17
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Xu L, Zhao Y, Xu M, Nie X, Wu N, Tu Y. Formation mechanism of low-density lipoprotein gel induced by NaCl. Poult Sci 2019; 98:5166-5176. [PMID: 31064005 DOI: 10.3382/ps/pez232] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2018] [Accepted: 04/22/2019] [Indexed: 11/20/2022] Open
Abstract
Salted eggs, which are a traditional Chinese egg product, are favored by Chinese consumers and have become very popular in other Asian countries due to their unique features such as "fresh, fine, tender, loose, gritty and oily texture." In order to illuminate the forming process of salted egg, the gelation behavior and mechanism of low-density lipoprotein (LDL) induced by NaCl were investigated using marinated model outside the eggshell. Results showed that as the salting proceeded, the moisture content exhibited a decreasing trend. The NaCl content, oil exudation, hardness, and surface hydrophobicity showed constantly increasing trends. In the early stages of salting, the size of the LDL particles, soluble protein content, and T21 increased, whereas T21 (with D2O), T22, and the free sulfhydryl content declined. In the later stages of salting, LDL formed a multiple composite aggregate gel structure with filamentous apoproteins and non-spherical lipid particles intertwined with each other. The soluble protein content and T23 (without D2O) decreased, whereas T21 (with D2O), T22 and the free sulfhydryl content increased. Fourier transform infrared spectroscopy revealed that the fresh LDL mainly consisted of α-helix and β-sheet structures. After the gel becomes hardened, the LDL secondary structure was changed remarkably, characterized by the decrease of α-helix elements and increase of β-sheet elements. The results suggested that the oil exudation of salted LDL gels was mainly due to LDL destruction and the release of components (apoproteins, phospholipids, and neutral lipids) facilitated by increased interactions between apoproteins and lipids.
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Affiliation(s)
- Lilan Xu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yan Zhao
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China.,Jiangxi Shenzhu Tianyuan Food Co., Ltd., Nanchang University, Nanchang 330219, China
| | - Mingsheng Xu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Xuliang Nie
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Na Wu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yonggang Tu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
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18
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Meng Y, Sun H, Qiu N, Geng F, Zhu F, Li S, Huo Y. Comparative proteomic analysis of hen egg yolk plasma proteins during embryonic development. J Food Biochem 2019; 43:e13045. [PMID: 31506970 DOI: 10.1111/jfbc.13045] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2019] [Revised: 08/09/2019] [Accepted: 09/01/2019] [Indexed: 01/17/2023]
Abstract
Avian egg yolk provides essential nutrients and physiological support for the developing embryo. To reveal the dynamics of yolk proteins during the entire period of incubation, we analyzed the alterations of egg yolk plasma proteins at different times during incubation (day 0, 7, 14, and 18). Day 14 (D14) of incubation was considered as the key point on the alteration of egg yolk proteins according to the SDS-PAGE analysis. The two-dimensional electrophoresis-based comparative proteomic analysis was conducted, and 26 spots representing 13 proteins were detected with significant changes in abundance. An accelerating transfer of ovalbumin from egg white into egg yolk was observed at D14 in fertilized eggs but not detected in unfertilized eggs, indicating an unrevealed absorbing pathway for the egg proteins/peptides particularly in fertilized eggs. Meanwhile, the abundance of yolk riboflavin-binding protein constantly decreased after D14, which might meet the need for essential riboflavin during embryo development. PRACTICAL APPLICATIONS: These findings provide fundamental insight into the effects of incubation on egg yolk plasma protein alterations during the entire embryonic development for a better understanding of plasma protein biological functions, especially in nutrient transportations and the formation of embryonic organs.
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Affiliation(s)
- Yaqi Meng
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P.R. China
| | - Haohao Sun
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P.R. China
| | - Ning Qiu
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P.R. China.,Department of Chemical Engineering and Food Science, Hubei University of Arts and Science, Xiangyang, P.R. China
| | - Fang Geng
- Meat Processing Key Laboratory of Sichuan Province, College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, P. R. China
| | - Fangli Zhu
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P.R. China
| | - Shugang Li
- Faculty of Light Industry, School of Biological Engineering and Food, Hubei University of Technology, Wuhan, P. R. China
| | - Yinqiang Huo
- Department of Chemical Engineering and Food Science, Hubei University of Arts and Science, Xiangyang, P.R. China
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Xu L, Zhao Y, Xu M, Yao Y, Wu N, Du H, Tu Y. Changes in physico-chemical properties, microstructure, protein structures and intermolecular force of egg yolk, plasma and granule gels during salting. Food Chem 2019; 275:600-609. [DOI: 10.1016/j.foodchem.2018.09.078] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2018] [Revised: 08/10/2018] [Accepted: 09/12/2018] [Indexed: 10/28/2022]
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